Atlast Food Co. is set on introducing people to "the world’s first plant-based bacon that tastes like bacon" with its meatless alternative to bacon that's made from mushroom mycelium. By working with the nutrient-rich roots of mushrooms, Atlast Food Co. replicates the texture and mouthfeel of meat. Thanks to the way mycelium grows, and a farming method called solid-state fermentation, the fibers resemble the muscle tissue that's commonly seen in whole cuts of meat. The protein-packed, nutritious bacon alternative is reliant on the network of fibers grown by mycelium, as well as a few other ingredients like plant-based fats and flavors.
To perfect the product's taste, Atlast Food Co. is currently working with innovation consultancy Mattson before the product's planned launch later this year.
Image Credit: Atlast Food Co.
Why This Trend Is Growing
- Plant-based Meat Alternatives
- Disruptive innovation opportunity: Develop new plant-based meat alternatives using innovative ingredients like mushroom mycelium.
- Texture Replication Technology
- Disruptive innovation opportunity: Explore methods to replicate the texture and mouthfeel of meat using innovative technologies like solid-state fermentation.
- Collaborative Innovation Consultancy
- Disruptive innovation opportunity: Collaborate with innovation consultancies to perfect the taste and launch plant-based meat alternative products.
Industries Being Reshaped
- Food and Beverage
- Disruptive innovation opportunity: Food manufacturers can enter the market of plant-based meat alternatives using unique ingredients and innovative technologies.
- Agriculture and Farming
- Disruptive innovation opportunity: Explore new farming methods, such as mycelium cultivation, to produce innovative and sustainable ingredients for food production.
- Innovation Consultancy
- Disruptive innovation opportunity: Innovation consultancies can offer their expertise to help food companies develop and improve plant-based meat alternative products.
